A little Friday night cooking fun with the kids.
Kids might not eat liver or brussel sprouts, but they will eat
worms (gummi worms) trees (broccoli) and a lot of other things
if you give them a goofy or unappetizing name. If you are tired
of making mac & cheese or fish sticks every night try this easy
to make meat and rice casserole and serve it with Tree Salad!
Kitty Litter Casserole
TO MAKE KITTY LITTER
2 c Long grain rice
3 3/4 c Water
1 tsp Salt
2 TBS Butter or margarine
TO MAKE KITTY DUMPS
1 cup Bisquick
1 cup Shredded Cheddar cheese
1 lb Ground meat - beef, turkey, pork or combination
A pinch each of garlic powder, onion powder, black pepper
TOOLS
lg Mixing bowl
Rectangular baking dish
Deep saucepan with lid
Fork
Paper towels
lg Spoon
Large slotted spoon for pooper scooper
To make dumps: With an adult's help, preheat the oven to 350 degrees F. Using clean hands, mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in an ungreased baking dish. Use two if they don't all fit. With an adult's help, bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty.
While the meat cooks, put all four litter ingredients into a large saucepan. Then, with an adult's help, heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for 15 minutes. With an adult's help, remove the saucepan from the stove and carefully (to avoid having your face melted away by the steam), lift off the cover. Fluff the rice with a fork and set pan aside.
When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now empty baking dish, leaving some dumps partially uncovered, the way Kitty does when he/she is in a hurry. Use pooper scooper to serve. Serves up to 8 little litter box lovers or a family of four.
Tree Salad
2 bunches broccoli
2 TBS bacon bits
1/2 cup raisin
1/4 cup chopped onion
2/3 cup of Italian dressing
2 tsp sugar (optional)
In large sauce pan (4 qt) bring 2 qt water to boil. While water is heating trim broccoli florets off the big stalk and rinse well. Blanch broccoli florets 2 minutes in boiling water but keep them crispy, immediately strain. Return broccoli to pan and just cover florets in cold water, strain and repeat twice to chill. When broccoli is chilled, drain all water. In large salad bowl add broccoli and the rest of the ingrediants. Pour Italian dressing over salad and lightly toss to evenly mix.
Blanching the broccoli makes more tender and easier to chew, if your kids will eat raw broccoli you can omit the blanching and just rinse the florets well under running water. The sugar is optional in case your kids like a sweeter salad dressing.